Wednesday, November 27, 2013

Thai Chicken with Coconut Rice and Peanut Sauce


You want quick and easy weekday meals, we have quick and easy weekday meals! This video is the result of your direct feedback and we hope you enjoy it! It's quite a hearty bowl of food but that's probably because it's entirely inauthentic. You should try it!
Written recipe, courtesy of redditor









http://www.reddit.com/user/zinger2112
-Chicken tenderloins or breasts cut into strips -Onion -Garlic -Fish sauce -Soy sauce -Lemon -Sesame oil -Chili flake -Correander seeds -Cumin seeds -Jasmin rice -Coconut water and milk -Peanut butter -Sambal chili sauce -Cardamom seeds
Marinade:
1 half onion, finely chopped
3 chopped garlic cloves
1 tbsp finely diced ginger
1 tbsp coriander
1 tsp cumin
1/2 tsp dried pepper flakes
2 tbsp soy sauce
2 tbsp fish sauce
1/2 tsp sesame seed oil
juice of one lemon
Marinate chicken while rice is cooking and then grill to perfection.
Coconut Rice:
Jasmine Rice
Coconut water instead of regular water
Make rice...it's not hard.
Sauce:
1 tbsp chopped ginger
1 cup coconut milk
3/4 cup peanut butter
3 tbsp samba olek
juice of 1 lime
1 tsp soy sauce
1 tsp fish sauce
In a saucepan over medium heat, combine all that shit and bring to temperature, stirring all the while. Don't over heat it or it'll get grainy and gross.

Tuesday, November 26, 2013

Exposed World's best Stuffed Turkey Recipe


http://www.VideoThanksgivingReciepes.com GET YOUR FREE HOW TO VIDEOS NOW FREE!

- One Turkey- Mine was 22 pounds- 2 large diced onions- Rice- 3 cups- Beef- One pound- Salt, Black pepper, Allspice, Cardamom- Cooking oil
Directions for cooking the stuffing:- Cook the ground beef with the diced onions and oil- Add your spices- Add your washed and drained rice- Add cardamom- Add a little bit of water- Cover and cook the rice half way through
Turkey preparation


- Wash turkey with lemon and olive oil. Pat dry- Rub your spices all over it and inside it, under the skin too- Stuff your turkey with the rice and beef mix- Line your pan with aluminum foil - Wrap your turkey with aluminum foil all over - Bundle up your turkey with foil- Bake in 350 degree - If you stuff your turkey, you need about 12-15 minutes for each pound in a 350 degree Fahrenheit oven. - If you cook your turkey without stuffing it takes 10 minutes per pound to cook at 350 degree Fahrenheit oven.

Friday, November 22, 2013

Cardamom up 0.1% on spot demand

Spice for delivery in January edged up by 0.17%


 rose by 0.19% to Rs 745.40 per kg in futures trade today as speculators indulged in creating fresh positions after a rise in demand in the spot market.
 
Tight stocks position in the physical market following restricted arrivals from producing regions too supported the uptrend.
 
At the , cardamom for delivery in December rose by Rs 1.40, or 0.19%, to Rs 745.40 per kg in business turnover of 105 lots.
 
Similarly, the spice for delivery in January edged up by Rs 1.30, or 0.17%, to Rs 775.50 per kg in 21 lots.
 
Analysts said speculators indulged in creating fresh positions on the back of a rise in demand in the spot market against limited arrivals from producing region which mainly led to rise in cardamom prices at futures trade.

Thursday, November 21, 2013

Scandinavian Glögg from Aquavit



Chef Marcus Jernmark of Aquavit shares his recipe for glögg, a classic Scandinavian mulled wine.

Karanji - Gugra / Gujiya - Sweet Snacks Recipe


This festive season learn how to make Karanji, popularly known as Gugra and Gujiya. A very simple and easy to make home made quick sweet snacks recipe.

Ingredients:
3/4 Cup Plain Flour
2 tbsp Semolina
2 - 3 tbsp Ghee
Water
1/2 Cup Desiccated Coconut
2 - 3 tbsp Powdered Sugar
1 tbsp Raisins
1 tbsp Cashew Nuts Pieces
1 tbsp Almond Pieces
1/2 tsp Cardamom Powder
1 tbsp Poppy Seeds
Oil for deep frying
Method:
- In a bowl take the plain flour, semolina, ghee and mix everything well
- Add water as required to make a soft dough and keep it covered with a cloth for about 20 mins
- Meanwhile, take desiccated coconut, powdered sugar, raisins, cashew nuts, almond pieces, cardamom powder, poppy seeds and mix everything well.
- Take a portion from the dough and make small ball out of it and keep them covered with a wet cloth
- Roll the portion to make a not too thin puri and cut it with a ring.
- Apply a little bit if water to the edges of the puri.
- Take a tsp of the filling in the middle of the puri and stick the edges together
- Press on the edge, fold it inside and tip that comes out press it again and fold it and keep continuing the process
- Deep fry the karanji in medium hot oil in low flame till golden brown
- Cool it and ready to be served
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Wednesday, November 20, 2013

Tuesday, November 19, 2013

Spicy Saoji Chicken Curry – Nagpur Chicken – By Vahchef


saoji chicken curry is a maharastrian style of cooking .There are several different styles of cooking chicken according to their regions and their speciality ingrediants. this saoji chicken curry served with chapati and rice.
Peppercorns ¼ ts
Mace 1 n
Cloves 5 n
Cardamom 5 n
Cinnamon (small) 2n
Black cardamom 2 n
Stone flower 1n
Coriander seeds 1 ts
Fennel seeds ¼ ts
Poppy seeds 1 ts
Shahi jeera ¼ ts
Red chilly 6 n
Coconut powder 2 tb
Jawar ka atta 2 tb
Ginger garlic paste 1 ts
Turmeric ¼ ts
Chicken 1 kg

Heat a pan add whole garam masala,sauté it in a slow flame, add coriander seeds, fennel seeds, poppy seeds, shahi jeera, red chilly, dry roast the all ingredients, add coconut powder, jawar ka atta, roast it for a minute, let it cool down put this in a blender make a powder.
Heat coconut oil in a pan add cumin seeds, chopped onions, salt, cook this till onions are golden in colour, add ginger garlic paste, turmeric, mix this and add masala powder, mix it and add the chicken pieces, chicken stock, cook this for 20 minutes till chicken is tender, then add chopped coriander.
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